Raspberry mousse

Recipes from a BC chef inspired by the land she loves

by DENISE MARCHESSAULT  June 2017

A few ingredients is all it takes to create this light, delicate raspberry mousse. Topped simply with plump raspberries, this dessert is the perfect ending to a summer’s meal. If you don’t have raspberries on hand, this recipe can be made with strawberries or blackberries instead. Mousse can be prepared up to two days in advance, covered and refrigerated.

Process the raspberries in a food processor or blender until smooth, then press the purée through a fine-mesh strainer into a bowl, using the back of a ladle or large spoon to extract as much juice as possible. Discard the seeds.

Measure out 1¼ cups (310 ml) strained purée. Add the sugar to the purée, mix well and set aside for the sugar to dissolve, about 5 minutes. Taste the purée; if your berries are tart, you may need to add additional sugar.

Bring 1 cup (250 ml) of water to a boil (you’ll only use a small amount).
Pour the packet of gelatin into a small bowl or teacup. Cover with 3 tbsp. (45 ml) boiling water and mix continuously with a small spoon until the gelatin is completely dissolved with no lumps, about 1 minute.

Scrape the gelatin into the berry purée and mix until well combined.
Whip the cream in a large bowl until soft peaks form, being mindful not to over-whip the cream.

Pour the fruit purée into the whipping cream, in three batches, gently folding the purée into the cream after each addition. Mix until the mousse is uniform in colour.
Transfer the mixture into a spouted jug (for easy pouring) and distribute into containers immediately, before the mousse sets. Refrigerate until firm, about 2 hours. Garnish with fresh raspberries. Makes eight 3-ounce (90 ml) servings.

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